Effect of Ultra-high Pressure Curing on the Quality of Roasted Pork

In order to study the effect of ultra-high pressure treatment on the curing of roast pork and optimize its process, streaky pork was used as raw material in this study. Single factor and response surface methods were used to study the effects of ultra-high pressure curing on sensory quality and fat oxidation of roast meat, and the optimum process of ultra-high pressure curing was determined, which was compared with normal temperature and pressure curing and low temperature and normal pressure curing. The results showed that the best conditions for ultra-high pressure marinating was as follows: Pressure 180 MPa, temperature 15 ℃ and time 30 min, and the sensory score was 92.59, which was basically consistent with the predicted value. Compared with normal temperature and pressure curing and low temperature and normal pressure curing, the sensory scores of barbecue cured under ultra-high pressure were increased by 10.84% and 9.52% respectively, and the hardness and chewiness were lower. The content of malondialdehyde decreased by 41.90% and 4.48% respectively, and the peroxide value decreased by 21.29% and 9.89% respectively. Electronic nose (PEN3) was used to detect volatile flavored substances in roast meat, and its response value was analyzed by principal component analysis (PCA). The results showed that the flavor of ultra-high pressure curing was similar to that of normal temperature and pressure curing, and they were quite different from that of low temperature and normal pressure curing. The sensory, fat oxidation and texture of barbecue cured under ultra-high pressure were improved.